We want to let you in on a little secret. These might look like unassuming energy bites but they’re not. They’re kind of exceptional (but shhh, don’t tell). Not only do they pack all of the flavors of Almond Joy inside (hello chocolate, coconut, almond!), but they also have the texture of a no-bake cookie. WE KNOW. It’s a big deal.
Oh, and did we mention they have an (optional but highly recommended) coconut butter GLAZE? Yes, we know. Also a big deal! The best part? Just 6 ingredients and a food processor required. SO easy! Let us show you how to make your new favorite healthier dessert or on-the-go snack!
How to Make Almond Joy Energy Bites
These energy bites start with pulsing medjool dates and coconut flakes in a food processor. While the dates provide binding and sweetness, coconut provides one of the classic Almond Joy elements.
Then we add almond butter and cacao powder to complete the trio of Almond Joy essentials. And a little vanilla extract and sea salt to further enhance the flavors.
A few more pulses in the food processor turns the mixture into a rollable, dangerously delicious dough.
All that’s (optionally) left to do is decorate the bites! Our favorite way is coating with a glaze of melted coconut butter and oil, then adding a roasted almond on top before the glaze hardens. Look at those beauties!
We hope you LOVE these energy bites! They’re:
Quick & easy
& SO delicious!
They’re the perfect snack or healthier dessert whenever you’re craving the magical combo of chocolate, coconut, and almonds! Store them in the refrigerator or freezer to have handy whenever an Almond Joy craving strikes.
Into Almond Joys? Try These Next:
- Almond Joy Stuffed Dates
- Almond Joy Granola
- Almond Meal Cookies with Chocolate Chips and Coconut
- Almond Joy Nut Butter
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Almond Joy Energy Bites (6 Ingredients!)
ALMONDS (optional for topping)
- 12 whole roasted almonds
- 15 medjool dates, pitted (~1 ½ cups packed or 270 g measured after pitting // if dry, soak in warm water for 15 minutes, then drain and pat dry)
- 1 ½ cups unsweetened coconut flakes
- 1/2 cup almond butter
- 1/2 cup cacao powder (or cocoa powder)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup coconut butter
- 2 tsp coconut oil
- ROASTING ALMONDS: If topping your bites with almonds (optional), preheat the oven to 350 F (176 C) and place raw almonds on a small baking sheet. Place almonds in the preheated oven and bake for 8 minutes (be careful not to burn). Set aside for later use.
- BITES: To a food processor, add pitted dates and coconut flakes and pulse until well combined and only small chunks of date remain — about 1 minute.
- Add in the almond butter, cacao powder, vanilla extract, and salt. Pulse until everything is evenly combined. The mixture should be wet enough to stick together when you squeeze it but dry enough not to stick to your hands too much. If too dry, add more almond butter 1 Tbsp at a time. If too sticky, add more coconut flakes 1 Tbsp at a time.
- Scoop out 2-Tbsp amounts and use your hands to roll into balls. As original recipe is written, makes ~12 balls. Place balls on a parchment-lined plate or baking sheet and transfer to the freezer for 20 minutes, or until semi-firm to the touch.
- GLAZE: If using the optional glaze, prepare it while the bites chill. Add 1 inch of water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low and place the coconut butter and coconut oil in a small heat-proof bowl (we prefer glass). Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and loose (~2 minutes). You can also melt the glaze in a heat-proof bowl in the microwave in 20-second increments until melted.
- Remove bites from the freezer. Dunk each bite into the glaze and roll around until all sides are coated. Use a fork to tap off excess glaze, then transfer back to your parchment-lined plate or baking sheet. To reduce pooling, you can place glazed bites on a cooling rack set over the parchment-lined dish.
- If there’s any leftover glaze, either chill once more then coat again, or pour extra glaze into a silicone mold or cupcake liner, chill, and enjoy as a treat.
- Once all balls are glazed, option to place a roasted almond on each ball while the glaze is still wet. Leave them to set at room temperature or place in the refrigerator for at least 10 minutes to harden faster.
- Enjoy right away or whenever you need a quick snack! Store in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the coconut glaze can get soft at warm temperatures.
*Nutrition information is a rough estimate calculated without optional glaze or almonds.
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